Ooey Gooey Pumpkin Cakes

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted
• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla extract
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon grated nutmeg
• Fresh whipped cream, for topping
• Candy for toppings (recommended: M and M's, Reese's pieces, crushed Snickers, Heath bars, mini chocolates, peanuts)
• Special Equipment: 10 (5-inch) removable bottom tart pans

1. Preheat oven to 350 degrees F.
2. Combine the cake mix, egg and butter and mix well with an electric mixer.
3. Divide the mixture into 10-equally sized balls.
4. Flatten each ball with the palm of your hand and gently press into the bottom of each tart pan.
5. In a large bowl, beat the cream cheese and pumpkin until smooth with an electric mixer.
6. Beat in eggs, vanilla and butter.
7. Add the powdered sugar, cinnamon, nutmeg, and mix well.
8. Spoon a scant 1/2-cup of the pumpkin mixture over cake batter in the tart pans and bake for about 40 minutes.
9. Make sure not to over bake as the center should be a little gooey.
10. Let cool in the pans for 10 minutes before removing.
11. Serve with fresh whipped cream and candy topping.

yellow cake, egg, butter, cream cheese, pumpkin, eggs, vanilla, butter, powdered sugar, ground cinnamon, nutmeg, fresh whipped cream, toppings, removable bottom tart pans

Taken from www.foodnetwork.com/recipes/paula-deen/ooey-gooey-pumpkin-cakes-recipe.html (may not work)